How to keep temperature records

• List each fridge/freezer in the kitchen
• Keep records of at least 4 hot and 4 cold foods if you display your foods
• Buy a hand-held digital probe thermometer (you can review the different types here)
• Place a vial of water or stick of butter in each fridge/freezer
• Use the thermometer to record the core temperature
• Record these temperatures twice daily and/or at each buffet service for the foods.

How to develop a cleaning schedule:

• Identify the highest risk items and clean these most often (Critical).
• Highlight areas that are not critical but do come into contact with food indirectly (Major risks).
• Address all other areas that do not come into contact with food and identify how often these areas build-up dirt (Minor risks).

How to create a staff hygiene/grooming checklist:

• List all staff on the checklist.
• Include all areas to be checked as indicated above.
• Allow a column for corrective action.
• Always sign off the checklist.

How to fill in an oil checklist

• Use oil shortening test strips/colour chart.
• Measure the quality of the oil according to the above.
• Has the oil been drained? (This should be done daily for cleaning of the fryer).
• Has the oil been strained? (This is to filter/clean the oil for reuse)
• Is the oil still suitable for use? (Still yellow?)
• If dark, then use a test strip to confirm the replacement.
• Was the oil discarded?